Free Recipe, Mediterranean Seafood and Fish
Baked Oysters
Makes 6 servings
Get ready to savor the sea with every bite of these baked oysters! Topped with a golden, buttery crust of garlic, herbs, and a sprinkle of Parmesan, each oyster is a little parcel of briny, melt-in-your-mouth goodness. Perfect for those moments when you want to indulge in something truly luxurious!
INGREDIENTS
12 oysters on the half-shell (or 12 shucked oysters)
½ cup breadcrumbs
¼ cup chopped parsley
1 lemon zested and juiced
½ teaspoon chili flakes
½ cup extra virgin olive oil
Salt
Lemon wedges, for serving
INSTRUCTIONS
1. In a medium mixing bowl, combine the breadcrumbs, parsley, lemon juice and zest, chili flakes, and 5 tablespoons of olive oil. Season with a pinch of salt, mix to combine well, and set aside.
2. Line a sheet tray with aluminum foil and scrunch to make “homes” for the oyster shells. Set on the foil so they’re securely upright with no liquids leaking out.
3. Spoon one teaspoon of the filling in each oyster, then add about ½ teaspoon of olive oil over top each oyster.
4. Place the tray onto the shelf 6 inches from the broiler and turn the broiler on. Keep the oven door slightly open to prevent smoke build-up and keep a close eye on the oysters as they broil. Cook until they’re golden and bubbly, 6-8 minutes.
5. Use gloves or tongs to carefully place the oysters on an oyster plate or serving platter with rock salt so that their juices do not spill. Use a small fork to gently loosen the oyster meat and serve with some lemon wedges. Serve as soon as they’re cool enough to eat, 1-2 minutes later.
This AMAZING Recipe can be found in our new Mediterranean Seafood and Fish cookbook here
